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Vincent Sauce (sauce Vincent)

Vincent sauce from Erken's Stor kokebok (1914): parsley, chervil, tarragon, chives and spinach blanched 2 minutes, pounded with 4 hard-boiled egg yolks, strained and blended into thick real mayonnaise, seasoned with Worcestershire sauce. A cold green mayonnaise for cold meat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 350 (falt i det fri)

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About the dish

A classic French green mayonnaise sauce for cold meat and fish. Erken follows the French school with herbs blanched, pounded and strained into a very thick mayonnaise.

How to make it

  1. 1

    Blanch the herbs

    Clean and rinse the herbs and spinach, place them in boiling, salted water and cook for 2 minutes.

  2. 2

    Cool

    Pour the herbs into a colander, rinse with cold water and let them drain well.

  3. 3

    Pound

    Pound the herbs together with the hard-boiled egg yolks into a fine, smooth mass, and press it through a fine-mesh sieve.

  4. 4

    Mix with mayonnaise

    Mix the herb mass with the very thick, real mayonnaise.

  5. 5

    Finish

    Stir in the Worcestershire sauce at the end. Serve with cold meat.

Changes from the original

Units modernized (gr. → g, teaspoon → tsp). The amount of mayonnaise is estimated at 3 dl, since the original only writes "real mayonnaise." "Haarsigt" (hair sieve) has been translated as fine-mesh sieve.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 387)~83% of the text changedremovedadded
(Sauce Vincent.) 15 g persille. gr. persille 15 g kjørvel. gr. kjørvel 15 g estragonblader. gr. estragonblade 15 g gressløk. gr. gressløk 30 g spinat. 4 stk hardkokte eggeplommer. gr. spinat 1/2 l. vann 1 ts worcestersaus. 3 dl majones (ekte, meget tykk). teskje salt (til kokevannet). Rens og skyll urtene 4 hårdkokte eggeplommer 1 teskje worchestersaus Den kokte, kolde eggeplomme utgnis i den rå, tilsettes oljen samt det øvrige, røres godt og spinaten, legg dem helles over den renvaskede, tørrede salat; bør tillages straks før den skal brukes. Grønnsakene renses, skylles, settes over varmen i kokende, saltet vann og kok vann, koker i 2 minutter.. Hell urtene minutter, legges op i et dørslag, skyll overheiles med kaldt vann og la dem koldt vann, som må renne godt av.. Støt urtene av. Grønnsakene støtes derefter sammen med de hardkokte eggeplommene hårdkokte eggeplommer til en fin, jevn masse, som presses gjennem hårsikt og press den gjennom en finmasket sil.. Bland urtemassen blandes med den meget tykke, ekte majonesen.. Rør inn worcestersausen til slutt. Serveres til kaldt kjøtt. majones, serveres.

Note on Modernised

Enheter modernisert (gr. → g, teske → ts). Mengde majones er anslått til 3 dl, da originalen bare skriver «egte mayonnaise». «Haarsigt» er oversatt til finmasket sil.

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Frequently asked questions

What is Vincent sauce?
A cold, green mayonnaise sauce from Henriette Schønberg Erken's Stor kokebok (1914, p. 350). It is made from herbs and spinach pounded together with hard-boiled egg yolks and blended into thick real mayonnaise, seasoned with Worcestershire sauce. Served with cold meat.
Which herbs go into the sauce, and how are they pre-treated?
15 g each of parsley, chervil, tarragon leaves and chives, plus 30 g spinach. The greens are cleaned, rinsed and cooked for 2 minutes in boiling salted water, placed in a colander and doused with cold water that must drain off well.
Why must the mayonnaise be very thick?
Because the herb and egg-yolk mass (which is pressed through a fine sieve) adds moisture. A very thick real mayonnaise keeps the sauce firm and prevents it from becoming runny. The Worcestershire sauce – 1 teaspoon – is added at the very end.

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